Jenn Dolari @dolari@driveinsaturday.org

Playing around with how I want to do the Superman comparison pages. I really don't like the ST:TMP page, but I can't think of any other way to deliver the information.

Also: I don't have a copy of the theatrical version of Superman! How did that happen?

This Week's Treat: Chocolate Chocolate Chunk Ice Cream.

So, something that's wierd about me is that when I'm on estrogen, I hate chocolate "flavored" stuff (things like chocolate cereals, chocolate ice creams). When I'm off hormones, I love it. I figured if I made the chocolate myself, I'd be able to control that wierd taste problem. This tastes just like those chocolates I hate...which means it probably tastes pretty good to everyone else. :)

Note to self: Heshey's Cocoa is NOT Dutch Processed Cocoa, nor is it Dark Chocolate, do that next time.

# Chocolate Chocolate Chip Ice Cream

Sweet Fix Baker

2.0 cups heavy whipping cream (chilled)
14.0 ounces sweetened condensed milk
2.0 tsp vanilla extract
0.5 tsp salt
0.5 cup dutch processed cocoa powder
0.5 cup dark chocolate chunks

1 - Freeze your whisk and a metal bowl for at least ten minutes.
2 - Beat the heavy cream until stiff peaks form.
3 - Add condensed milk, vanilla, salt, and cocoa powder and mix until well incorporated.
4 - Fold the chopped chocolate with a rubber spatula until evenly spread throughout the ice cream.
5 - Place the mixture in an airtight container or a pan, sprinkle with more chopped chocolate, cover and freeze for 8 hours or overnight.

#thisweeksmeals #cooking

That's looking to be about a full set of scripts there....

Heat pulse coming. THAT MEANS ICE CREAM!

Okay, that made me laugh:

Comparing the first and second drafts of the Mario Puzo versions of Superman:

Mario Puzo really had it in for Pope John Paul I, didn't he.

THAT'S who Puzo's Clark Kent is: Data.

Okay, I laughed:

I can totally see Margot Kidder delivering this line exactly as described:

Luthor Lux, not Lex Luthor? Also, funny seeing the idea of Dustin Hoffman or Paul Newman playing Lex Luthor instead of Gene Hackman.

Mario Puzo's Superman, no!

Well, now. Ask, and apparently ye shall recieve....

This Week's Fancy Pants Meal: Babi Kecap

Oh, this is good. THIS IS GOOD. But it's Indonesian, so I knew it was going to be good. Brasied Pork in a sweet soy sauce. It calls for kecap mani, but since we dont' get that round here, I made some homemade kecap mani by using soy sauce and brown sugar and boiling it into a syrup. Tastes a lot like the Taiwanese Braised Pork, but a little sweeter. It works with the salty pork. :9

# Babi Kecap

Asia: The Beautiful Cookbook

2.0 pounds boneless pork
1.0 tsp salt
1.0 tsp black pepper
0.25 cup vegetable oil
1.0 whole onion
2.0 tsp garlic (crushed)
2.0 tsp ginger (minced)
1.0 tsp red chili (minced)
1.0 cup thin coconut milk
0.25 cup soy sauce
0.25 cup brown sugar
0.125 cup brown sugar

1 - In small pot, add brown sugar and soy sauce.
2 - Boil the sauce over low to medium flame until thickens resembling maple syrup. If the mixture starts to boil vigorously and looks like it is going to overboil, move the pot away from the flame until the boiling has calm down and continue to boil over low heat. As the mixture cools down, it will further thicken.
3 - Cut the pork into 1/4-in (4-cm) cubes and sprinkle with the salt and pepper.
4 - Heat the oil in a large pan until very hot and fry the pork until evenly colored; do not overcrowd the pan or the pork will begin to stew instead of browning.
5 - Transfer to a heavy saucepan or baking dish.
6 - Peel and finely chop the onion.
7 - Sauté the onion in the remaining oil with the garlic and ginger until softened
8 - Add the chili and sauté again briefly.
9 - Add to the pork with the remaining ingredients.
10 - Bring to a boil, then simmer gently over low heat or in a 350°F (180°C) oven for about 1 1/2 hours, until the meat is completely tender and the sauce is well reduced.
11 - Add a little more coconut milk during cooking, if needed. Skim the fat from the surface before serving.

#thisweeksmeals #cooking

Smoke...

This Week's Bread: Yeast Rolls (from Threagill's)

Oh, I shouldn't have fretted. These are GOOD. Still a little dryer than I'd prefer, but not nearly as much as the Luby's one and once you've melted a pat of butter on them, they're great. Still trying to find one where the bread is moister without butter, but as usual Threadgill's does not dissapoint.

ALSO: given that I make really tiny bread rolls to fit my 15g carbs rule for bread (the recipe makes 24 regular rolls), I got a muffin pan, and THESE ARE ADORABLE.

# Yeast Rolls

Threadgill's: The Cook Book

6.0 cups flour
1.0 tbsp baking powder
1.5 tsp salt
1.0 cup sugar
1.5 tsp sugar
0.25 oz dry yeast
1.875 cups warm water
1.25 cup vegetable oil
1.0 large egg
1.0 large egg yolk

1 - Combine flour, baking powder salt, and 1/4 of the sugar in the bowl of a mixer with a dough hook and mix on low speed for 1 minute.
2 - Combine yeast and remaining sugar in a small bowl and cover with the warm water. Set aside for a few minutes until the yeast begins to look foamy on top.
3 - Whisk together 3/4 of the oil with the egg and egg yolk and add to the yeast and water
4 - Add the liquid to the dry ingredients in the mixer bowl and mix on low speed until the dry ingredients are moistened.
5 - Turn the mixer off scrape down the sides of the bowl, and then knead on medium speed for about 5 minutes, adding a little flour if necessary to form a ball of dough.
6 - When dough is smooth and elastic, add remaining oil and knead only to incorporate it into the dough ball.
7 - Remove the dough to a well-oiled bowl and cover with plastic wrap. Refrigerate for at least 2 hours or overnight until the dough has doubled in bulk.
8 - When the dough has doubled in bulk, punch it down and divide it into the designated number of rolls and place in well-oiled muffin tins.
9 - Cover loosely and allow to double in size again.
10 - During the rising time, preheat oven to 350°.
11 - Bake the rolls for 15 minutes or until crispy and golden.
12 - Cool for about 10 minutes and turn out of pans.

#thisweeksmeals #cooking #baking

Welcome...to Jurassic Park. ::music plays::

Smokey skies....

That bat came back. This time it's in the car!

I've seen a few posts from friends talking about how it's getting harder and harder to relate to the younger generations. I worry about that myself a lot.

I don't think I've lost touch with younger generations, but the divide is there. But I do make the effort to keep in touch. Not by watching the latest shows, or listening to the latest music (although I tend to do the music thing), but by just talking and listening. And learning, specifically.

In becoming a "trans elder," something I'm trying hard to do is to allow myself to listen and learn from the younger folk. I don't want to end up like the folks in Boulton and Park who, when faced with an 18 year old in 1992, gave advice that was fine for a transwoman living in 1972.

It's not that I want to be a forty year old teenager walking around and saying "How do you do, fellow kids?" I just don't want to be the stuffy person giving bad advice to our younger folk who actually know better than me, learn from our younger folks, and be aware of the world around me as it is, and not as I remember. I may have the wisdom but they're living in the now, which is much different.

Also, I want to be the 2050s version of that awesome 1980s grandma who listened to death metal and genuinely enjoyed it.